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Method for preparing scomberomorus sinensis cans

A production method, the technology of Spanish mackerel, which is applied in the direction of meat/fish preservation, heating and preservation of meat/fish, and the function of food ingredients, etc., can solve the problems of darkening the color of Spanish mackerel meat, poor elasticity and chewiness, and hardening of meat quality, etc. To achieve the effect of reasonable design of process steps, rich soup and tender fish quality

Inactive Publication Date: 2016-07-06
GUANGXI NANYIZAI SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a method for making canned mackerel, which effectively solves the problem that the color of mackerel meat becomes darker and grayer as time goes by after the canned mackerel is made. During the sterilization process, the meat becomes hard, and the elasticity and chewiness are poor, so that the meat maintains its inherent elasticity and flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for making canned Spanish mackerel, comprising the following steps:

[0023] a. Raw material selection: choose chilled fish with complete fish body, normal smell, elastic muscles, closely connected flesh and bones, good freshness, and Spanish mackerel with a mass of more than 0.5Kg;

[0024] b. Raw material processing: After cleaning the surface of Spanish mackerel, remove the fish head, fish tail, fins and viscera with a knife, fully wash away the blood, and cut into 2-3cm long fish pieces;

[0025] c. Color retention treatment: put the Spanish mackerel pieces prepared in the previous step into the color retention solution at 60-70°C for 30 minutes, then take them out and cool them down quickly with cold water, rinse them, and drain them. The dosage ratio is 1g:3ml; The color-preserving liquid is made by the following raw materials in parts by weight: 10 parts of chicken bone grass, 7 parts of honey, 8 parts of citric acid, 5 parts of okra, 10 parts of leaves ...

Embodiment 2

[0032] A method for making canned Spanish mackerel, comprising the following steps:

[0033] a. Raw material selection: choose frozen fish with complete fish body, normal smell, elastic muscles, closely connected flesh and bones, good freshness, and Spanish mackerel with a mass of more than 0.5Kg;

[0034] b. Thawing: Use frozen Spanish mackerel as raw material. When thawing, put it in clean water to let it thaw naturally. During the thawing process, change the clean water 2 to 3 times;

[0035] c. Raw material processing: remove the head, tail, fin and viscera from the thawed Spanish mackerel, wash off the blood and cut into 2-3cm long pieces;

[0036] d. Color preservation treatment: put the Spanish mackerel pieces prepared in the previous step into the color preservation solution at 60-70°C for 25 minutes, then take them out and quickly cool them down with cold water, rinse them, and drain them. The dosage ratio is 1g:3ml; The color-preserving liquid is made by the followi...

Embodiment 3

[0043] A method for making canned Spanish mackerel, comprising the following steps:

[0044] a. Raw material selection: choose frozen fish with complete fish body, normal smell, elastic muscles, closely connected flesh and bones, good freshness, and Spanish mackerel with a mass of more than 0.5Kg;

[0045] b. Thawing: Use frozen Spanish mackerel as raw material. When thawing, put it in clean water to let it thaw naturally. During the thawing process, change the clean water 2 to 3 times;

[0046] c. Raw material processing: remove the head, tail, fin and viscera from the thawed Spanish mackerel, wash off the blood and cut into 2-3cm long pieces;

[0047] d. Color preservation treatment: Put the mackerel pieces prepared in the previous step into the color preservation solution at 60-70°C for 20 minutes, then take them out and cool them down quickly with cold water, rinse them, and drain them. The dosage ratio is 1g:2ml; The color-preserving liquid is made by the following raw m...

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PUM

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Abstract

The invention provides a method for preparing scomberomorus sinensis cans. The method comprises the steps of raw material selection, unfreezing, raw material treatment, color keeping treatment, pickling, frying, soup preparation, canning, air discharging, sealing, sterilization and the like. The method has the benefits that the problem that after the scomberomorus sinensis cans are prepared, along with time lapse, the scomberomorus sinensis flesh turns dark and grey in color and luster is effectively solved, the problem that the scomberomorus sinensis flesh turns hard in the sterilization process, and is poor in elasticity and chewiness is also solved, and the flesh quality can be kept with inherent elasticity and flavor. The scomberomorus sinensis cans prepared according to the method has the peculiar flavor of braised fish in brown sauce, is rich in soup and dark red in color and luster, sufficiently keeps the nutritional ingredients of scomberomorus sinensis, is delicate in scomberomorus sinensis quality, dried, delicious, nutritious, spiced and highly seasoned; the processing steps in the method are reasonable in design, and the defect that the scomberomorus sinensis is inconvenient to preserve and transport for a long time is effectively overcome.

Description

【Technical field】 [0001] The invention relates to the technical field of aquatic food processing, and in particular to a method for making canned Spanish mackerel. 【Background technique】 [0002] The Spanish mackerel is also called "Mackerel" (scientific name), a bony fish from the family Scombridae. There are many types, the common ones include "Chinese Mackerel", Blue Spot Mackerel, Spotted Mackerel, Kang's Mackerel, etc. Its meat is delicate, delicious and nutritious, rich in protein, vitamin A, minerals (mainly calcium ) and other nutrients, Spanish mackerel has the effects of replenishing qi and calming coughs, and has certain effects on weak coughs and asthma. Because the shelf life of fresh products is short, people have long used primitive pickling or sun-drying techniques to process them into dried or pickled products, with poor economic benefits. In view of the fact that Spanish mackerel is not used much in canning processing, the processing method is improved in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L5/41A23B4/005
CPCA23B4/0056A23V2002/00A23V2200/16A23V2200/048A23V2250/21A23V2250/2132A23V2250/032
Inventor 覃永红
Owner GUANGXI NANYIZAI SCI & TECH CO LTD
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